How chocolate is made

The  Staff Canteen

Okay so in this video I'm going to tell you have chocolate is made, so these are cocoa pods and their dried as you can tell, when they're fresh their big and juicy and there green, red, yellow all different types of colours. They've grown 23 degrees north and south of the Equator in tropical forest areas.

So they get harvested twice a year with guys with big machete’s to come cut them down, and they open it up, cut it open and on the insides is these cocoa beans, these have been dried, but when they're fresh they're big and juicy and they scoop them all out and they put them into an on banalities and they let them ferment for a couple days to enhance the flavour and to get the reaction start going and once they are fermented, then dry them out onto big tarpaulin sheets until they have dried and then they’ll ship them over to where ever to get processed.

So when they get to a factory they are roasted in their shells, in their pods and once their roasted they are cracked open the skins will load off and inside is the cocoa nib which is what we want which is the good stuff, these are the cocoa nibs right here, so once you have them they are squished and squashed and ground and out comes two products you’ve got the cocoa butter which is here in natural fat and cocoa Mass which is here.

I got some cocoa powder to show you, once you got your cocoa mass and your cocoa solid, you’re cocoa butter, sorry then you add your sugar and what you do is you crunch it before however long you want and that get’s all the flavours together makes it smooth, Mossifies everything, some companies add a natural vanilla and some other companies add a soy lecithin which is a mossification agent as well, so once you’ve crunched it you then temper it and set it in your big bowl moulds or palates and sell it and that’s a brief description on how you make chocolate.

Find your next job as a Chef here.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 11th May 2017

How chocolate is made